So since my last post I have moved to California (San Francisco) and am loving the new array of farmers markets – and dare I say it, but the produce seems to taste better over here!!! …
The #RisottoOfTheMonth has not happened in awhile but I’m happy to say it’s back, and I promise this time for good! I was in the grocery store last week and noticed Grapefruits are back in fresh abundance – I’ve never mixed fruit into my risotto so this was a first and guess what, it works!!! ….well it worked this time anyways…
Inspired by one of my favourite food mags, Saveur, I slightly adapted to recipe to come up with this beauty. It follows the regular stir till your arm falls off technique but aren’t workouts always worth it? (Most of the time…!)
Prep all your ingredients at the beginning and you’ll be good to gossip whilst you stir stir and did I mention, stir?
- 6 cups chicken stock
- 4 tbsp. unsalted butter
- 3 oz. prosciutto, finely chopped
- 2 large shallots, finely chopped
- 2 cups Arborio rice
- 1⁄2 cup dry white wine
- 1⁄2 cup heavy cream
- 1⁄4 cup grated parmesan
- Kosher salt, to taste
- 1 lb. Shrimp, peeled and deveined
- 2 large grapefruit or Three small, zested, peeled, and supremed, juices reserved (Watch Saveur Website for a guide of this)
- 3 tbsp. roughly chopped tarragon
- Bring stock to a simmer in a medium saucepan over medium heat; keep warm.
- Heat 4 tbsp. butter and the prosciutto in a large saucepan over medium-high heat. Cook, stirring occasionally, until browned, 3–5 minutes.
- Add shallots; cook until soft, 4–5 minutes.
- Stir in rice; cook until translucent, 4–6 minutes.
- Add wine and bring to a boil; cook until reduced by half, about 1 minute.
- Add 1⁄2 cup warm stock; cook, stirring, until absorbed, about 2 minutes. Continue adding stock 1⁄2 cup at a time and cooking until absorbed before adding more.
- After 20 minutes, stir in the shrimp as you continue to add stock until rice is tender and creamy, 25 minutes. If shrimp does not yet look cooked all the way through, cover for a few minutes and then continue to stir until shrimp is cooked and pinkish.
- Stir in cream, parmesan, salt, and 1 tbsp.
- Stir grapefruit zest and juice into risotto and divide between 6 bowls. Garnish with grapefruit segments and tarragon.
I can’t get enough of squash this year! How do I survive the part of the year where it’s not as freshly available…I can’t and don’t want to remember – But it had to make its way into the Risotto of the month this month!
The beauty of Risotto is you can make the same ‘base’ with different toppings and it will taste different every time!
I’ve never had Sweet Potato Samosa’s, have you?!
The Risotto of the month at our home this month is more ‘springy’ than ‘summery’ but definetly one of the most deliclious ones we’ve made yet! We dumped everything green we craved into the risotto portion and topped it with a simple crispy skin salmon!